Anna Polyviou says there's nothing wrong with using store bought pastry. It's a big admission from the Punk Princess of Pastry and judge of Channel Nine's Family Food Fight, but she's pretty adamant; short cuts and time saving tricks are a must according to the chef. Why? Well, because anything that makes your time in the kitchen easier and still encourages you to be in the kitchen is a good thing.

(Family Food Fight judge Anna Polyviou)

"There's nothing wrong with getting things that are semi-done for you, like a good filo pastry," she says. "But if you are game enough to make it, then do it… it's just about getting people into the kitchen."

And it's the hacks and tricks that Anna is all about in this week's episode of 9Honey foodie podcast What the F is for Dinner, when we sit down to talk about one of her favourite homemade dishes, spinach pie.

Take a listen to the 15minute podcast right here... for the best recipe and spinach pie tips. #WhattheFisforDinner

While she's made a name for herself as the queen of sweet desserts—including the now world famous Anna's Mess and Mess Tart (people copy it the world over), the Tower of Terror chocolate cake and the recent Cereal Killer cake—she's a Greek girl who is also all about family favourite recipes and savoury bites. So, who better to ask about a perfect spinach pie, or spanakopita, than a Greek Cypriot herself who grew up on the stuff and has some great tips.

She's taken time out of building this year's Shangri-La Sydney Christmas masterpiece—a life sized gingerbread train with moving Santa (see the video of last year's train above)—to share her spanakopita secrets… but there's still a black velvet curtain in the corner of the hotel lobby that has her busy elves working away behind it, ready to unveil the sweet genius creation from Wednesday 28th November, 2018. I know I'll be having my picture taken with it in the Shangri-La lobby… it's not just kids that love Anna's stuff.

But we're here to discuss pie.

(Anna Polyviou's spanakopita spinach pie recipe)

Anna's version of the recipe is fancy as all get-out (see it in all its spiral glory here), but she's quick to point out that the simple layered version in a baking try or pie tin is just as good.

"That's for when I'm showing off," she says of the rolled version. The rest of the time it's a simple rectangle of pastry and greens with a crunchy, golden, cheesy top.

Anna Polyviou's tips are simple to make the best spinach pie at home:

Don't be afraid of using store bought pastry: it's the perfect short cut to make this a weeknight meal

Feel free to mix and vary up your cheese: though she does recommend haloumi for its saltiness and hearty texture

Make sure you cover and keep your pastry well: use a wet cloth or sealed packet

Make the spinach pie ahead and freeze it before you bake it: it's the ultimate in fast food dinners pulled straight from the freezer

Don't forget to butter your layers: that's for a crispy finish

Other than that, you can get started with a basic spinach pie recipe and then work your way up to Anna's spiral version when you're ready. It's a complete meal of its own, filled with eggs, cheese and greens, but you can always add some bacon bites too, or even serve it—like Anna's family—as an afternoon snack with coffee, because why wait until dinner.